Sopapilla Cheesecake
  • 2 cans crescent rolls
  • 2 8oz packages cream cheese, softened
  • 1 1/2 c sugar (1 c and 1/2c divided)
  • 1t vanilla
  • 1/2 stick butter or margarine, melted
  • 1/4 c brown sugar
  • 1/4 c white sugar
  • cinnamon
  1. Line sprayed 9 x 13 pan with one can of crescent rolls, and pinch to close seams.
  2. Mix cream cheese with 1 c sugar and vanilla. Spread on top of rolls.
  3. Cover with the other can of rolls.
  4. Mix melted butter with sugar and spread over top layer.
  5. Sprinkle with cinnamon.
  6. Bake at 350 degrees for 30 minutes.
  7. Serve warm, and refrigerate leftovers.
I got this recipe from my mom, and it has been declared a winner with my family. I recommend using Mexican vanilla for this one, instead of Bourbon vanilla, to make it a little more authentic (if this recipe can be called authentic Mexican food).